Andhra Style - Veg Biryani [Cook in 30 Minutes]

Now Read this Recipe in Your Language→ 

Ingredients

• Rice – 100gms
• Water – 200gms
• French Beans – 20gms (Sliced)
• Carrots – 40gms (Cubed)
• Potatoes – 60gms (Cubed)
• Green Peas – 50gms
• Onions – 40gms (Sliced)
• Caraway Seeds – 1tsp
• Cinnamon – Small Piece
• Cloves – 2
• Garlic – 1Or 2 Cloves (Peeled)
• Cashew halves – 10
• Raisins – 15
• Turmeric Powder – 1/4tsp
• Red Chili Powder – 1/2tsp
• Salt to Taste
• Oil – 2Tbsps

Preparations

Take rice into a bowl, add water and wash it. Empty the water and add 200gms of fresh/drinking water to the rice. Place the rice bowl in pressure cooker and let it cook. After first whistle lower(sim) the flame and cook the rice for another 10 minutes. Remove the rice bowl from the cooker once the cooker cools down. Now Spread the rice in a plate and add 1/2tsp ghee. Mix the rice with a spoon/fork to coat with ghee. Mixing with a spoon/fork will not make the rice mushy. Mash the garlic cloves (1 or 2), cinnamon stick & cloves in a mortar and make it as a paste. Take this paste into a plate and cover it till use.

Take a microwave/steel safe bowl and add potato cubes, carrot cubes, green peas and sliced french beans. Add 30ml water to the vegetables and place this bowl in stove and let it cook. Cover the bowl partially and cook on high flame for 5 minutes. Mix well with a spoon and add 25ml water (or as required) and place this bowl in stove covering it partially. Cook on high flame for 3 minutes. Allow 2 minutes standing time before removing the bowl from stove.

Fry cashew/almonds nuts till golden in color. Similarly fry the raisins till they swell. Keep these fried ingredients aside for garnishing.

Method

Heat a pan and add oil to it. When oil is hot add caraway seeds and fry till they splutter. Then add sliced onions and fry till they are crisp. Then add the spice crush, turmeric powder, red chili powder and cooked vegetables. Mix all well and add salt. Mix again and cook covered on low flame for 1 minute. Then add the cooked rice and mix to coat the spices well. Cover the pan and cook for 1 minute. The dish is ready to serve. Garnish with fried cashew nuts and fried raisins.

Points to Notice:

• Cut the vegetables evenly—so that they cook well and also look good.
• Garlic smell lovers may add 2 or more garlic cloves.
• Red chili powder gives color as well as taste to the dish. However green chilies may be replaced for red chili powder. But remember to fry the green chilies well in oil to bring down the hotness.
• Remove the rice from cooker as soon as it cools down. Immediately spread the rice in a plate and add ghee. The rice grains will not stick when ghee is added. Mix the rice with a fork. Mixing with a fork will not make the rice mushy.
• Cover the spice crush till use to retain the aroma.

In pulaos we generally put whole spices, while in Biriyanis we put powdered (ground to paste) ones. This dish tastes like that of a Biriyani family but looks like a Pulao. Serve this dish hot with any paneer gravy dish or cucumber raita.